Ravioli With Shrimp Rose Sauce Recipes

RAVIOLI WITH SHRIMP TOMATO SAUCE

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.

RAVIOLI ROSE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of generously salted water to a boil and cook the ravioli according to the package directions. Toss with the butter in a large bowl. Let sit until cool enough to handle, about 10 minutes. Sprinkle with the Parmesan and toss to coat.
• Grease a 9-inch pie dish with nonstick cooking spray. Spread 1/4 cup of the marinara on the bottom of the prepared dish. Standing the ravioli on their sides, shingle the pasta around the edge of the pie dish until you have completed a circle. Inside the ravioli circle, shingle alternating pieces of mozzarella and sun-dried tomatoes until you have a second circle. Repeat the circles, alternating ravioli with the mozzarella and sun-dried tomatoes, until the pie dish is filled. Curl a ravioli around a piece of mozzarella and tuck it in the center.
• Bake the pie until the mozzarella is melted and the pasta is slightly toasted, about 15 minutes. Let cool for 15 minutes then slice and serve with the remaining marinara sauce.

RAVIOLI WITH SHRIMP ROSE SAUCE

Steps:

• Heat butter in a skillet over medium heat; cook and stir onion until very tender and lightly browned, 15 to 20 minutes. Add garlic; cook until fragrant, about 1 minute. Pour in 1/2 cup white wine; cook until reduced by half, about 5 minutes.
• Stir remaining 1/2 cup white wine, crushed tomatoes, and Italian seasoning into onion mixture; cook for 15 minutes. Mix cream, 1/2 cup Parmesan cheese, and basil into tomato sauce; cook for 5 minutes. Add cooked shrimp; cook until heated through, 1 to 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
• Mix ravioli into tomato sauce and top with remaining 1/2 cup Parmesan cheese.